Bon Appetit

Chef Jimmy McManus
51 Gulf Breeze Pkwy. Gulf Breeze, FL
(850) 932-2214

Chateaubriand With Bouquet Of Fresh Vegetables Pommes Chateau And Mock Bernaise Sauce, Chocolate Truffles with Pecan Pralines Or Brittle


Chateaubriand With Bouquet Of Fresh Vegetables Pommes Chateau And Mock Bernaise Sauce

  • 12-14 oz. center cut of beef tenderloin
  • 1 ripe tomato, cut in half
  • Olive oil
  • Seasoned bread crumbs
  • Parmesan cheese
  • 1/2 lb. asparagus or fresh green beans
  • 1/2 head of cauliflower
  • 1 bunch broccoli
  • 4-5 jumbo mushroom caps
  • 3 baking potatoes, carved into ovals
  • Mock bernaise sauce

Sprinkle tomato halves with olive oil, seasoned bread crumbs, salt and pepper, parmesan cheese. Broil until the cheese melts. Brown mushroom caps and blanched potatoes in olive oil in saute pan. Blanch asparagus, cauliflower, and broccoli in separate pan. Grill tenderloin that has been seasoned with salt and pepper. Tenderloin may also be wrapped with bacon strips and oven roasted. Cook to desired doneness. Serve on platter with bouquet of vegetables, sauteed Pommes Chateau (baking potatoes) and mock bernaise sauce. Carve tenderloin tableside to impress your sweetheart.

Mock Bernaise Sauce

  • 2 egg yolks
  • Juice of 1 lemon
  • White pepper and salt
  • 1/2 lb. melted clarified butter (unsalted)
  • 1 Tbsp. tarragon reduction

Blend egg yolks, lemon juice, salt and pepper in blender until smooth. Slowly add melted butter. Mix in tarragon reduction.

Tarragon Reduction:
Combine 1 oz. dried tarragon, 1/2 tsp. pepper, 1 oz. white wine, 2 oz. white vinegar and cook until liquid evaporates. Store in refrigerator and use as needed.


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Chocolate Truffles with Pecan Pralines Or Brittle

Chocolate Truffles

  • 6 oz. semisweet chocolate, cut up
  • 2 Tbsp. butter or margarine
  • 1/4 cup heavy whipping cream
  • 1 cup semisweet or white chocolate chips
  • 1 Tbsp. shortening

Heat semisweet chocolate in a heavy 2 qt. saucepan over low heat, stirring constantly, until melted. Remove from heat. Stir in margarine. Stir in whipping cream. Refrigerate 10-15 minutes, stirring frequently, just until thick enough to hold a shape. Line cookie sheet with aluminum foil. Drop refrigerated mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes. Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Dip one truffle at a time into chocolate, using fork, until coated, or drizzle white chocolate on plate. Place on foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or pecan brittle if desired, or drizzle some of the truffles with a mixture of 1/4 cup powdered sugar and 1/2 tsp. milk. Refrigerate truffles about 10 minutes or until chocolate is set. Serve at room temperature. Store in airtight container. Makes about 15 candies.

Liquer Truffles:
Stir 2 Tbsp. flavored liquer or brandy (almond, apricot, cherry, coffee, etc.) into whipping cream.

Pecan Pralines Or Brittle

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 3/4 cup pecans
  • 1/8 stick butter
  • 1/8 tsp. salt
  • 1 tsp. baking soda

Put sugar, syrup and water in saucepan and cook until it forms a soft ball in cold water. Add nuts and cook until it forms a hair in cold water or breaks like glass. Put in butter and let melt. Add salt and baking soda. When it starts foaming, pour into greased pans. Let cool then break into pieces.


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